Food Friday Featuring: Hearty Vegetarian Chili

As the Halloween festivities come to an end I have to say I am exhausted. The parties, school and daycare functions and the infamous trick-or-treating event has left me feeling wiped out and sugared out. On the upside, my crock-pot is dusted off and ready to make a big pot of chili. Chili, in my opinion is the easiest way to make a healthy and filling meal in minutes. I like to prepare the chili on the stove and then transfer it to the crock-pot to stew away for hours until we are ready to eat! I often quickly prepare it before bed and leave it cooking all night. The longer the flavors are left to stew, the greater and bolder they become. Serve with some sharp cheddar cheese and a crusty piece of bread for a complete meal of goodness.

Enjoy!

Ingredients:

Splash of olive oil

2 cloves of garlic, minced

1 yellow onion, diced

1 red pepper, chopped

6 button mushrooms, chopped

1 can black beans

I can kidney beans

1 can garbanzo beans

1 can diced tomatoes

1 can tomato paste

Salt and pepper to taste

Taco seasoning

Directions:

Sauté garlic, onion, red pepper, and mushrooms in olive oil on medium high heat until soft.

Season with salt, pepper and taco seasoning.

Add beans, diced tomatoes, stir and combine.

Add tomato paste to thicken.

When you have reached the desired flavors transfer to your crock-pot and keep in low until you are ready to eat (as long as possible for best results).

About Me

She’s a mom to two girls and a baby boy, a writer and the publisher of Child Mode. As a lover of style and fashion, Nadia found her ‘niche’ and love of children’s products while searching for quality items for her children. The internet can be overwhelming at times and although America has some amazing products, Nadia likes to find ‘hidden gems’ in Europe and Australia where the designers have a knack for creating innovations and styles that are covet worthy.